Food Security

FOOD FORTIFICATION – Common ingredients found in processed foods.

Published

3 months ago

August 9, 2024

Checking through labels of processed foods, it has INGREDIENTS section of various classes of food additives in its fortification, below are notable additives in Food Processing.

…… @WufasAgronet, we are Food Security (processing) Advocates.

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INGRIDENTS.
-SWEETENERS
– Dextrose Monohydrate
– Dextrose Anhydrous
– Maltodextrin
– Sorbitol liquid
– Sorbitol powder
– Acesulfame-K
– Aspertame
– Sucralose
– Sodium Cyclamate CP 95/NF 13
– Sodium Saccharin
– Trehalose Dihydrate
– Erythritol
– Isomalt
– Xylitol
– Neotame
– Stevia

ACIDITY REGULATOR
– Citric Acid Monohydrate
– Citric Acid Anhydrous
– Sodium citrate
– Pottasium citrate
– DL Malic Acid
– L – Malick acid
– DL – Tartaric acid
– L-Tartaric acid
– Fumeric acid
– Glucono Delta Lactone (GDL).
FLAVOR ENHANCER
– Disodium Inosinate (IMP)
– Monosodium Glutamate. (MSG)
– Disodium 5′-ribonucleotide (I+G)
– Vanillin
– Ethyl vanillin
– Maltol
– Ethyl Maltol
– Vanilla powder
– Evening Primrose oil
– Hydrolyzed vegetable protein (HVP)
– Garlic powder
– Onion powder
OTHERS
– Cocoa Powder
– EDTA
– Glycerol monostearate (GMS)
– Distillated Monoglyceride (DMG)
– Soybean lecithin
– Stearic acid
– Providone
– Transglutaminase
– Non Dairy creamer
– Ammonium bicarbonate
– Sodium bicarbonate
– Sodium metabisulfite
– Propylene glycol
– Calcium stearyl lactylate (CSL)
– Sodium stearyl lactate (SSL)
– Glycerine
– Stearic acid
– Sucrose acetate Iso- Butyrate
– Sucrose Fatty Acid Ester
– Polyglyceryl fatty acid ester
– Ethyl alcohol
– Isopropyl alcohol (IPA)
NUTRITION ENHANCER
– Creatine monohydrate
– Inositol
– Taurine
– L-Cysteine hydrochloride monohydrate
– L- Valine
– BCAA
– Inulin
– Vitamin A/B1/B2/B3/B5/B6/B9/B12
– Vitamin E/D3

COLORS
– Titanium Dioxide
– Caramel color
– Red Yeast Rice
– B-Carotene
– Copper Chlorophyll
– Sodium Copper Chlorophyllin

DIETARY FIBER
– Pea fiber
– Soy fiber
– Polydextrose

ANTIOXIDANTS
– Ascorbic acid/Vitamin C
– Calcium Ascorbate
– Sodium Ascorbate
– Sodium Erythorbate
– Erythobic acid

THICKENERS
– Xanthan Gum 80mesh/200mesh/API
– Agar Agar Powder
– Sodium Carboxymethyl Cellulose
– Carrageenan
– Gellan Gum
– Konjac Gum
– Sodium Alginate
– Pectin
– Gelatin

PHOSPHATES
– Disoudium Pyro phosphate (SAPP) 28/40
– Sodium Tripolyphosphate(STPP)
– Tetrasodium Pyrophosphate(TSPP)
– Sodium Hexametaphosphate (SHMP)

PRESERVATIVES
– Potassium Sorbate Granular/Powder
– Sorbic Acid
– Sodium Benzoate Granular /Powder
– Benzoic acid
– Calcium Propionate Granular/Powder
– Sodium Propionate Granular /Powder
– Natamycin
– Nisin
– Sodium Acetate Anhydrous
– Calcium Acetate Anhydrous
– Sodium Diacetate
– Latic Acid
– Sodium Lactate

PROTEIN
– Vital Wheat Gluten
– Isolated Soy Protein
– Pea Protein
– Rice Protein Powder
– Whole Egg Powder
– Egg White Powder
– Egg Yolk Powder

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Food Security

BENEFITS OF CASHEW NUTS

Published

3 weeks ago

October 30, 2024

Akindele Faleye

www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.

✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.

-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.

-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.

-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease

-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).

-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com

Food Security

LIVESTOCK: COLD CHAIN MAINTENANCE FOR MILK & OTHER PERISHABLES.

Published

3 weeks ago

October 29, 2024

Akindele Faleye

www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.

✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.

TYPES OF COLD CHAINS

-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.

COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .

DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.

COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.

At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com

Food Security

NATURAL COLORS IN FOOD

Published

1 month ago

October 8, 2024

Akindele Faleye

FOOD SECURITY

NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.

✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.

FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).

USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).

COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1

✅Each of the above have Product code…….. on request

Environmental2 years ago

OPINION: AN ACCESSMENT OF NIGERIA’S PERFORMANCE IN THE OPTICS OF THE UN 17 SUSTAINABLE DEVELOPMENT GOALS AGENDA 2030. ( Periodic quaterly review & update — ( September ’22)